Stability of astaxanthin from red yeast, Xanthophyllomyces dendrorhous, during feed processing: effects of enzymatic cell wall disruption and extrusion temperature

Author： Storebakken T.   Sorensen M.   Bjerkeng B.   Harris J.   Monahan P.   Hiu S.  

Publisher： Elsevier

ISSN： 0044-8486

Source： Aquaculture, Vol.231, Iss.1, 2004-03, pp. : 489-500

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Simultaneous extraction of chitin and astaxanthin from waste of lobsters Jasus lalandii, and use of astaxanthin as an aquacultural feed additive

By Auerswald L   Gäde G  

African Journal of Marine Science, Vol. 30, Iss. 1, 2008-05 ,pp. : 35-44

Taylor & Francis Ltd

Access to resources Recommend Favorite

Simultaneous extraction of chitin and astaxanthin from waste of lobsters Jasus lalandii, and use of astaxanthin as an aquacultural feed additive

By Auerswald L   Gäde G  

South African Journal of Marine Science, Vol. 30, Iss. 1, 2008-05 ,pp. : 35-44

NISC Pty Ltd

Access to resources Recommend Favorite

Effects of Two Pelletized Feed Formulations on Experimental Freshwater Prawn, Macrobrachium rosenbergii, Pond Production, Processing, and Costs

By Posadas Benedict C.  

Journal of Applied Aquaculture, Vol. 16, Iss. 3-4, 2005-02 ,pp. : 155-165

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of temperature and feed composition on essential fatty acid (n-3 and n-6) retention in Atlantic salmon (Salmo salar L.) parr

By Bendiksen E.Å.   Jobling M.  

Fish Physiology and Biochemistry, Vol. 29, Iss. 2, 2003-01 ,pp. : 133-140

Springer Publishing Company

Access to resources Recommend Favorite

The interrelation between temperature regimes and fish size in juvenile Atlantic cod (Gadus morhua): effects on growth and feed conversion efficiency

By Imsland A.   Foss A.   Folkvord A.   Stefansson S.   Jonassen T.  

Fish Physiology and Biochemistry, Vol. 31, Iss. 4, 2005-12 ,pp. : 347-361

Springer Publishing Company

Access to resources Recommend Favorite